For roasted cherry tomatoes with feta & mint, put 450 g cherry tomatoes in the base of a tagine or ovenproof dish, drizzle over 2 tablespoons olive oil, scatter over 4 garlic cloves, halved and smashed and 1 teaspoon sugar and toss to coat well. Place, uncovered, in a preheated oven, 200°C Gas Mark 6, for 20–25 minutes, then toss in 1½ teaspoons dried mint and scatter 150 g crumbled feta cheese over the top. Return to the oven for 5–10 minutes. Garnish with 1 tablespoon finely chopped mint.